» RIB-EYE STEAK WITH WARM TOMATO CORN SALAD
3 (12- to 14-oz) boneless rib-eye steaks (1 1/2 inches thick)
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium onion, chopped
1 Italian frying pepper, seeded and chopped
2 garlic cloves, finely chopped
1 teaspoon chili powder (not pure chile)
2 cups corn (from 4 large ears)
1/2 lb cherry or grape tomatoes, halved
1/4 cup chopped fresh basil
1 tablespoon fresh lime juice
Pat steaks dry and sprinkle with salt and pepper.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks, turning over once, 10 to 12 minutes total for medium-rare. Transfer to a plate and keep warm, covered with foil.
Pour off fat from skillet, keeping any brown bits in skillet, and return to moderately high heat. Add butter, onion, and frying pepper and sauté, stirring occasionally and scraping up brown bits, until onion is golden, about 6 minutes. Add garlic and chili powder and sauté, stirring, 1 minute. Stir in corn and cover skillet. Cook until corn is just tender, about 3 minutes. Remove lid, then add tomatoes and sauté, stirring, until tomatoes just begin to soften, about 2 minutes. Remove from heat and stir in any meat juices on plate, basil, lime juice, and salt to taste.
Transfer steaks to a cutting board, then cut across the grain into 1/2-inch-thick slices. Serve with tomato corn salad.
|Makes 6 to 8 main-course servings.
|Crock Pot Ribs or Chops
Mix all together and pour over meat in crock pot.
Cook on low 6 8 hours
|LAMB WRAPPED IN GRAPE LEAVES
You have to estimate the amt of filling for the leaves because of
the varying sizes. DO NOT overstuff the leaves.
Layer and tightly lay the wrapped grape leaves in your pot. Lemon
juice and tomato in pot and THEN add just enough water to cover the
grape leaves. You want then to make sure that you have a plate or
something heavy to keep the grape leaves from floating around. If
they float at all then they will unwrap and you wont have Lamb in
SIMMER ! NOT BOIL
Takes about 1 1/2 - 2 hours. Just test for the leaves to be cooked.
Carb count per leave minus the dietary fiber is .6 carbs.
Pine nuts are only 4 carbs per 1/2 cup. So they are not even
measureable unless you eat the whole pot LOL.
Brown hamburger with onion and garlic. Add spaghetti sauce and
simmer for at least 30 min. Layer in small casserole dish: Meat
sauce, spaghetti squash, meat sauce, cottage cheese, mozz. cheese,
parm. cheese, spaghetti squash, meat sauce, repeat cheeses. Bake at
350 until cheese has melted.
Mix ground beef with dry fajita seasoning mix. Form ground beef into
patty. Pan broil burger to desired doneness. Top with shredded
cheese, sour cream and salsa.
I make a wonderful meatloaf that can pass for a meatball-flavored
meal. You can slice it up and serve it with brown gravy and
vegetables or top with melted mozzarella and marinara sauce or break
it up into pieces and make into a beef stroganoff or however else
you feel like being creative...It's a great thing to have around for
lunches or dinners. You can even freeze slices and have whenever you
feel like it. BTW-I think this is the best meatloaf I've ever had,
not like the traditional at all.
First, pre-heat oven for 375-degrees. Next, saute all the mushrooms,
onion, garlic, and parsley in a pan with the olive oil. Don't let it
burn (garlic tastes yucky when burnt). When the onions are soft,
remove from heat to let cool down. In a large bowl, add meat, egg,
bread crumbs (or substitute), chicken broth (or water), salt (or soy
sauce), and pepper. When the sauteed mixture has cooled enough, add
it to the bowl and mix all ingredients (with very clean hands or
proper mixer) until everything is well-combined. Now, put mixture
into loaf pan (NO need to oil/grease pan as there is plenty of fat
already in the mixture from the olive oil). Put into the oven and
bake for 45-minutes. Voila! Now, you have a delicious, low-carb
meatloaf (that tastes sort of like a meatball) that you can serve up
all sorts of ways. Slice loaf into ten slices. There are about 3-gm
of carbs per each slice (or 30-gm carbs/loaf). Enjoy!
|Steak with Pate and Cheese
Fry the steak until it's cooked as much as you want (I prefer well
done) then remove from pan, spread a thin layer of pate over the
cooked steak and top with cheese. Place under the grill until cheese
bubbles. Yum. You can also fry some onion with the steak and put it
between the pate and the cheese.
***FIRST!! Don't panic about the number of carbs! MOST of them will
remain in the crockpot in the sauce.
Get out your crock pot and heat it.
Prepare the tomato paste by mixing well with a small amount of water
to tomato sauce consistency.
In a large skillet, heat the oil or lard, brown the meat. Place the
meat, onion, bell pepper, tomato paste and seasonings in the
crockpot. Cook until the meat is fork tender (usually about 4-5
Remove from sauce w/a slotted spoon, making sure to let as much of
the sauce as possible drain. Place in a bowl or on a plate and pull
to shreds with the back of a fork.
Serve on a locarb tortilla or on a bed of lettuce. Side with pico di
gallo, sour cream, if you wish.
TOTAL RECIPE CARB COUNTS: 76g--remember, most is left in the crock
You may choose to use tomato SAUCE instead of paste for a carb count
of 8.8g/HALF cup
|Red Chile Chimichangas
Bring broth to a boil and add meat. (If you've used canned meat you
may not need extra broth, there may be enough in the can)Add salt,
chile powder,and garlic powder and cook for a couple of minutes. Add
the ketato flakes and stir until thickened. Remove from heat and put
1/8 of mixture at the edge of a spring roll wrapper. Fold in sides
and roll up like you would a tortilla. When you have 8 burritos,
heat the oil in a small skillet and fry the burros, turning til
browned on all sides. Drain on a paper towel covered plate and
enjoy! 4 carbs per burro, with salad and sour cream you have a great
10 carb dinner!
Brown the ground beef in a frying pan, then salt it and put the
italian seasoning on, depending on your tastes you may have to
repeat this a couple times. Put in as much mushrooms as you like,
keep in mind to check the can for carb listings. Wait until the meat
and mushrooms have a "crisp" look, the sprinkle grated mozzarella
over the top, let melt and you're done! Sometimes I make a couple
small cheese chips too.
Mix meats and egg together.
Saute all veggies (celery, pepper, onion, garlic, carrots) in a
saucepan with 1 tbls of butter until softened.
Cool mixture for about 10 minutes and then add to the meat. With
clean hands, mix well until veggies are evenly distributed amongst
Add all the rest of the incredients except the shredded cheese. Make
sure the mixture is well combined.
In a loaf pan or in a regular roasting pan, shape meat to make a
loaf. Add the shredded cheese to the top.
Put aside to "rest". Preheat oven to 375 F. Put meatloaf into oven
and cook for about 45 minutes - I use a termometer to check - 170 F